Pasta Soup With Chicken Vegetables (Printable Version)

Hearty soup with tender chicken, pasta, and fresh vegetables—perfect for warming family dinners.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into 1/2-inch cubes

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup green beans, trimmed and cut into 1-inch pieces
08 - 1 cup frozen peas
09 - 1 can (14 oz) diced tomatoes, undrained
10 - 2 tablespoons fresh parsley, chopped

→ Pasta

11 - 1 cup small pasta shapes (ditalini or elbow macaroni)

→ Liquids and Fats

12 - 8 cups low-sodium chicken broth
13 - 1 tablespoon olive oil

→ Seasonings

14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried basil
16 - 1 bay leaf
17 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in chicken cubes and cook for 4-5 minutes until lightly browned but not fully cooked through.
04 - Add zucchini, green beans, diced tomatoes with juices, thyme, basil, bay leaf, salt, and pepper. Stir well to combine.
05 - Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
06 - Add pasta and peas. Simmer uncovered for 10-12 minutes until pasta reaches al dente texture and chicken is cooked through.
07 - Remove and discard bay leaf. Stir in fresh parsley and adjust seasoning as needed.
08 - Ladle soup into bowls and serve hot, optionally garnished with additional fresh parsley or grated Parmesan cheese.

# Expert Tips:

01 -
  • It comes together in under an hour, which means weeknight dinners feel less like a scramble and more like an actual accomplishment.
  • The chicken stays tender, the vegetables keep their color, and somehow it tastes even better the next day when you reheat it.
  • You can swap vegetables based on what's in your fridge, so it never feels repetitive even when you make it twice in one week.
02 -
  • Don't skip the initial sauté of your vegetables—it's the difference between soup that tastes like boiled water and soup that tastes like someone actually cared.
  • Add the pasta and peas near the end so they don't turn into mush and the soup stays bright instead of becoming a thick stew.
03 -
  • Let your vegetables actually soften before adding everything else—this is where the flavor foundation gets built and it's worth the extra five minutes.
  • Stir in the fresh parsley only after you've turned off the heat so it stays bright green and tastes fresh instead of cooked.
Go Back